Stuffed Mushrooms With Pecans

Stuffed Mushrooms With Pecans
Photo by Beth Dreiling-Hontzas

Ingredients

  • Garnish: fresh basil sprigs
  • 1 teaspoon salt, divided
  • 2 medium leeks
  • ¼ cup fine, dry breadcrumbs
  • ½ cup grated Parmesan cheese
  • ¼ cup pecans, chopped
  • 1 (16-oz.) package fresh mushrooms (about 24 medium-size mushrooms)
  • + 4 more ingredients
    • 2 tablespoons olive oil
    • 2 garlic cloves, minced
    • 2 shallots, minced
    • 2 tablespoons chopped fresh basil

1. Preheat oven to 350°. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks, and rinse thoroughly under cold running water to remove grit and sand. 2. Rinse mushrooms, and pat dry. Remove and discard stems. Place mushrooms, upside down, on a wire rack in an aluminum foi...

View full recipe at My Recipes

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